Mango Tagliatelle
30 minutes
A summery refreshment combining fruity sweetness, creamy kaymak, and crispy coconut flakes makes this dessert a true treat for the senses. Perfect for sweetening up hot summer days!
Ingredients
| 1 | mango (rather unripe) |
| 2 tbsp | kaymak |
| 1-2 tbsp | Milk, 1,5% |
| 2 tbsp | honey |
| 2 tbsp | coconut flakes |
| 2 tbsp | raisins |
| sth. | dried edible flowers |
Preparation
In a non-stick pan, toast the shredded coconut without oil until golden brown. Set aside.
Combine Yayla Kaymak and honey in a bowl. Add 1-2 tablespoons of low-fat milk as desired to make the cream smoother. Store the mixture in the refrigerator to chill.
Peel the mango and use a peeler to cut thin slices, creating "tagliatelle." Place the mango tagliatelle in a bowl and freeze for about 10 minutes to achieve a nice cool.
For plating the dish, place a dollop of the Kaymak-honey mixture in small serving bowls. Arrange the prepared mango tagliatelle on top.
Drizzle a touch of Kaymak over the mango and then sprinkle it with the toasted coconut flakes. Scatter the raisins in the gaps for a nice texture and an extra flavor boost.
Finally, you can decorate the dessert with some dried flowers to add a touch of elegance.
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